OldHobo Member

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  • Now, according to the Specialty Coffee Association of America, one pound of coffee is enough to make 48 6-ounce cups of coffee. (Link) So that would be 3 teaspoons of cream divided between 192 cups of coffee? :)
  • @wilson10102018, I can't know your intent, but the effect of false or misleading posts on this topic is real harm to real people.
  • What I love about this recipe for minestrone is the "use what's on hand" approach. Two lists of vegetables, hard and soft, and you pick some from each list. By the way, if you're looking for a newsletter with consistently good food discussion and recipes not necessarily revolving around dieting, Mark Bittman's is hard to…
  • In technical parlance known as GIGO or garbage in garbage out. The solution is a curated database but at this stage, there is zero chance of that being adopted here. There are other similar online programs that do limit access or in other ways manage the accuracy of the data. Some MFP members participate in the social…
  • Personally, I don't give a whit about syncing or smart features. I would just like to find a scale that measures accurately to within three or four ounces, about two-tenths of a pound, and keeps doing that. All the ones I've had started out okay but with a year or two, they're rounding to a pound or so.
  • I like coffee and buy single-origin green beans with interesting flavor potentials and roast them myself trying to bring out the best in that particular plant, grown in a specific and often unique place on the planet. Wouldn't dream of burying all that under syrup and dairy fat.
  • My thought is, if you don't want another appliance, don't buy one. InstantPot is a pressure cooker, not as some would have you believe, a magic talisman for new cooks. There nothing a pressure cooker does that can't be done without one. I use mine to cook beans if I'm in a hurry. So get one or don't as your light leads,…
  • What I do is put all the ingredients in a recipe. Then after it's cooked I weigh the pot, skillet, casserole dish full of food, subtract the tare weight of the pot, pan, or dish. Obviously, if you're going to do this you want to make a list of the tares for all your cooking or mixing vessels. Then I make the number of…
  • Huh? I don't about you, but I log food, not micronutrients. In fact, my food diary has been elsewhere for a couple years now because of the junked-up MFP database. You might be able to log sodium here but you can do all manner of stupid stuff when the database has no way to filter out user input garbage. But it is still…
  • Salt, sodium chloride, is 40% sodium. I log salt, not sodium.
  • I add salt while cooking by pinching some out of a can of kosher salt. So how much is a pinch? A few years ago I decided to find out. I have three different pinching styles.* One-Finger Pinch - Thumb to index finger. * Two-Finger Pinch - Thumb to index and middle fingers. * Three-Finger Pinch - Thumb to index, middle, and…
  • I found the same thing. I was using a tablespoon measure. One tablespoon of steel-cut oats or buckwheat groats was assumed to be 10 grams. Two of those tablespoons consistently weigh about 25 grams though. So I log 25 grams of each. You ask, "Have I been eating way too much all this time?" Whether you have been eating too…
    in Oats Comment by OldHobo October 2019
  • Entering a fat, like olive oil, as cups instead of grams might account for it.
  • My savory porridge is usually made with whole ground corn, otherwise known as grits or polenta. Oats are usually made with milk and fruit. But a couple days ago, after measuring the grain, I discovered the milk was curdled. So I made this instead.
  • I usually make my oats porridge with a little milk and fresh or dried fruit as described here in an earlier post. But a couple of days ago after measuring the grain I discovered the milk was curdled. So ...
    in Oats Comment by OldHobo October 2019
  • I don't have a recipe so much as a lesson learned the hard way over many years of making stocks and a few years of logging calories. Whenever I'd make a batch of stock and use in several dishes over a few days, I'd always gain more or lose less weight than the caloric arithmetic predicted. I saw this time and time again.…
  • I'm 5'11''(183cm) and have gone from 270 lbs(122kg) to 222 lbs(107kg). If you compare original BMIs our starting points weren't that far apart and in my opinion, we both still have a ways to go. I think seeing a nutritionist might be a good idea. If I depended on the few foods you mention I would feel very limited indeed.…
  • * Steel cut oats 25 grams * Buckwheat groats 25 grams * Flaxseed meal 11 grams * Cinnamon 1/4 to 1/2 teaspoon * 2% milk 4 ounces * Water 4 ounces * Fresh or dried fruit to sweeten Dump all ingredients into a glass or steel bowl and stir Place bowl atop a pot of gently boiling water and cover. Set timer for 40 minutes.
    in Oats Comment by OldHobo October 2019
  • All from Cronometer.com Data source of the first is USDA. Source of the rest is NCCDB.
  • I lost about 45 lbs. managing nutrition and walking for exercise. Got run over by a car on the sidewalk, breaking fibula. Lost focus on diet. When I could walk again, I didn't. Over six months gained back all the weight. Took another six months to get back on track. Now all the post broke leg weight is lost plus a little…
  • This has the ring of misunderstood truth. If you were to change it to, "Beans should be ground roasted and then they should sit for a bit..," you would be on the right track.
  • Today, as is often the case, last night's dinner left-overs.
  • Pan-fried cod fillet, butter and garlic broccoli, brown rice
  • Grinding ½ pound of beans at a time would come in handy if you needed to brew 3½ quarts of coffee at one time. >:) Sorry, couldn't resist.
  • I use a Hario Ceramic Coffee Mill -"Skerton Pro." This Japanese company has been well known and respected for manual burr grinders for years but the knock on them was that with very coarse grinds like you would want in a French press the vertical shaft becomes unstable. The "Skerton Pro" model has solved that problem and…
  • I'd be willing to bet that you don't need a recipe so much as a firm grip on the simple cooking methods for vegetables. There aren't that many and they aren't complicated.* Boil * Steam * Sauté * Stir Fry * Shallow Fry * Deep Fry * Braise/Stew * Roast/Bake My suggestion is to take these on one at a time for the vegetables…
  • Almost never buy boneless skinless thighs. Buy with bone and skin, remove the skin before cooking and use this data to log:
  • Like others have said it depends on what the definition of "cheat" is. Exceeding a kcal or macro target isn't cheating in my book. Lying to my food diary is cheating.
  • From the Nutrition Coordinating Center Data Base (NCCDB) via Cronometer. So 240grams = 8.5714285 ounces * 39 = 334 kcal. Or clearer still:
  • I have a backpack with three very durable cloth bags with handles in a small pocket. The bulk of the weight goes in the backpack and the bags are for fragile items like eggs, bread, and produce.
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